Galangal: What It Is and How to Use It
What Is Galangal?
A Complete Guide to This Essential Asian Root
Everything you need to know about buying, preparing, and cooking with galangal — one of South-East Asian cooking's most important ingredients.
If you have ever followed a Thai curry recipe and come across the word galangal, you are not alone in wondering what it is and where to find it. It looks similar to ginger, grows in the same family of plants, and is used in many of the same cuisines — but it is a distinctly different ingredient with its own character and flavour.
What Is Galangal?
Galangal (also known as galangal root or Thai ginger) is a rhizome — an underground stem — from the Zingiberaceae family, the same plant family as ginger and turmeric. It is a staple ingredient in Thai, Indonesian, Malaysian, and Cambodian cooking, and has been used across South-East Asia for centuries.
There are two main varieties. Greater galangal (Alpinia galanga) is the most common in cooking — it is larger, firmer, and has a milder, more complex flavour. Lesser galangal (Alpinia officinarum) is smaller, more pungent, and used more often in traditional medicine than everyday cooking.
Galangal vs Ginger — What Is the Difference?
This is the most common question, and it matters in cooking. While they look similar when whole, the flavour is quite different.
| Property | Galangal | Ginger |
|---|---|---|
| Flavour | Earthy, piney, citrusy, slightly medicinal | Warm, spicy, sweet, peppery |
| Texture | Much firmer and denser | Softer and more fibrous |
| Skin colour | Pale cream to pinkish | Pale yellow to tan |
| Typical cuisines | Thai, Indonesian, Malaysian | Chinese, Japanese, Indian, universal |
| Substitute? | Ginger works in a pinch but changes the flavour | Galangal is not a good substitute for ginger |
They are not interchangeable. If a recipe calls for galangal — particularly in a Thai curry paste, tom kha soup, or rendang — using ginger instead will give you a noticeably different result. It will still taste good, but it will not taste authentic.
How to Use Galangal
Fresh galangal
Fresh galangal is very firm — much harder than ginger — and needs to be peeled before use. A vegetable peeler works well on younger roots; for older, tougher roots you may need a knife. Slice, grate, or pound it in a mortar and pestle. In soups such as tom kha gai, it is often sliced into coins and added to infuse the broth, then removed before eating (it is too fibrous and tough to eat when cooked whole).
Galangal paste
Galangal paste is the most convenient option for everyday cooking. It is ideal for stir fries, curry pastes, marinades, and sauces where you want the flavour without the prep. Use approximately one teaspoon of paste in place of one tablespoon of fresh grated galangal.
Dried galangal
Dried sliced galangal is used mainly for broths and slow-cooked dishes where it has time to rehydrate and release its flavour. Soak in warm water for 20 minutes before using, or add directly to soups and stews.
What Dishes Use Galangal?
Tom Kha Gai
Thai coconut milk soup — galangal is essential, not optional.
Thai Curry Paste
Red, green, and yellow curry pastes all use galangal as a core aromatic.
Rendang
Indonesian slow-cooked beef — galangal gives it its distinctive depth.
Laksa
Malaysian noodle soup where galangal forms part of the spice paste base.
Where to Buy Galangal in the UK
Fresh galangal can be found in some Asian supermarkets in larger UK cities, but availability is inconsistent. Galangal paste and dried galangal are far more reliably available online. Tuk Tuk Mart stocks galangal paste and a range of ready-made Thai curry pastes that include galangal as a key ingredient, all available with fast UK delivery.
Frequently Asked Questions
Can I substitute ginger for galangal?
You can, but the result will taste different. Ginger is spicier and sweeter; galangal is earthier and more piney. In a pinch, use half the amount of ginger and add a small squeeze of lime to approximate the citrusy notes of galangal.
Do you eat galangal or is it just for flavour?
Galangal is extremely fibrous and tough when cooked whole — it is used to infuse flavour into dishes and typically removed before serving. When very finely grated or ground into a paste, it can be incorporated into the dish itself and eaten.
How do I store fresh galangal?
Wrap unpeeled fresh galangal in a paper towel and store in the fridge for up to two weeks. It can also be frozen whole and grated from frozen when needed — it keeps well in the freezer for up to three months.
Where can I buy galangal in the UK?
Tuk Tuk Mart stocks galangal paste and Thai curry pastes containing galangal, available for delivery across the UK. Fresh galangal is available in some Asian supermarkets in major UK cities.
Is galangal the same as ginger?
No. Galangal and ginger are from the same plant family but are distinct ingredients with different flavour profiles and textures. They are not interchangeable in authentic South-East Asian recipes.
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